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–+ servings

Pumpkin Coffee Cake

The ultimate fall treat that envelops your senses in cozy spices and rich flavors, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 18 pieces
Calories: 444
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup unsalted butter Melted for a rich flavor.
  • 1 and 1/3 cups all-purpose flour Use plain flour for the best texture.
  • 6 tablespoons brown sugar Adds depth and moisture.
  • 1/3 cup granulated sugar For sweetness without overpowering.
  • 1 teaspoon cinnamon Classic spice that brings warmth.
  • 3 cups all-purpose flour Spoon and level carefully to avoid over-measuring.
  • 2 teaspoons cinnamon Enhances the pumpkin flavor beautifully.
  • 1/2 teaspoon ground ginger Adds a lovely zing.
  • 1/2 teaspoon ground nutmeg Complements the pumpkin perfectly.
  • 1/4 teaspoon ground cloves A little goes a long way in flavoring.
  • 1 teaspoon baking soda For leavening the cake.
  • 1 teaspoon baking powder Ensures a light and fluffy texture.
  • 1/2 teaspoon salt Balances the sweetness.
  • 3/4 cup vegetable oil Keeps the cake moist and tender.
  • 1 and 1/2 cups packed brown sugar Light brown sugar adds extra richness.
  • 3 large eggs Whisked together at room temperature for even mixing.
  • 2 teaspoons vanilla For added depth of flavor.
  • 1/2 cup sour cream Contributes to moistness and tanginess.
  • 2 cups canned pumpkin The star ingredient of this recipe!
  • 2-3 tablespoons heavy cream Or milk, for drizzling on top if desired.
  • 1 - 1 1/2 cups powdered sugar Sifted for smooth icing consistency.

Method
 

  1. Preheat the oven to 350F (180C) degrees.
  2. Grease a 9x13 inch baking pan and lightly flour it. Make sure the sides of your baking pan are at least 2 inches tall; otherwise, the cake may overflow.
  3. In a large mixing bowl, combine all-purpose flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt thoroughly using a whisk or spatula.
  4. In another bowl, beat together melted butter with both brown sugar and granulated sugar until creamy and well combined.
  5. Add in whisked eggs one at a time along with vanilla extract and sour cream into the butter-sugar mixture until fully blended before incorporating canned pumpkin.
  6. Gradually fold in dry ingredients into the wet mixture until no streaks remain; be careful not to overmix.
  7. Pour batter into your prepared pan evenly spreading it out before placing it in the oven for about forty minutes or until golden brown on top; let cool before serving warm or at room temperature!

Nutrition

Serving: 1gCalories: 444kcalCarbohydrates: 68gProtein: 5gFat: 18gSaturated Fat: 12gCholesterol: 55mgSodium: 155mgFiber: 2gSugar: 43g

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